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Sunday, February 12, 2017

These Southwestern Shrimp Spring Rolls are loaded with flavor and quickly gobbled up at parties! Do you ever host parties with appetizers? I love all appetizers, and I love a party that serves only appetizers! It could be the fact that it doesn't feel like I am eating a lot when I indulge in appetizers, or it might be that I love trying new flavors, and apps are a great way to do that. From nuts to dim sum, there is always something you will love at an appetizer party!

Peel and devein the shrimp. Rinse shrimp. Chop in to small bite size pieces.

Cook the rice. Add salsa to the rice and mix together.

Place the rice and salsa into a medium frying pan. Chop the yellow and orange peppers, serrano pepper and green onion. Place them in the pan. Drain the pinto beans, reserving the juice. Add 2 tablespoons of the juice, the yellow onion, chipotle seasoning and shrimp. Cook for 2-3 minutes until shrimp is done.

To wrap the mix in a egg roll wrapper:1. Place the egg roll wrapper in a diagonal direction, place cheese in the middle of the wrapper. 2. Add shrimp mix to top of cheese.3. Add more cheese to the top of the mix.4. Use a paint brush, that is only used for cooking, to spread a thin line of water around the edges of the wrapper.5. Pull the left and right sides of the wrapper to the center of the wrapper.6. Bring up the bottom of the wrapper and tuck it over the filling. 7. Roll the egg roll up towards the top and secure the tip of the egg roll wrapper on the egg roll.8. Continue to fill all egg rolls. Refrigerate until ready to use.

Fry the egg rolls in a pan filled half way with oil. Bring oil to 325 degrees. Fry until brown. Drain on paper towels.

Make guacamole by mashing the avocado pulp, and mixing the salsa, sour cream, garlic salt and lemon juice. Cut egg rolls diagonally and serve. Enjoy!Thank you for stopping by and visiting today! Thank you to Wendy from Wholistic Woman for hosting this fun appetizer event today! Scroll down just a bit and you will find a list of all the tasty recipes created by Sunday Supper members!:

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Author: The Freshman Cookprint recipe

Southwestern Shrimp Spring Rolls

INGREDIENTS:

1 pound Shrimp (20-25 ct)

1/4 cup White Rice

1/4 cup Salsa

1/4 cup Orange Peppers

1/4 cup Red Peppers

1/3 of a Serrano Pepper

1 Green Onion

1 cup cooked Pinto Beans

2 tablespoon Yellow Onion, chopped small

2-3 teaspoons Chipotle Seasoning

Egg Roll Wrappers

Monterey Jack Cheese

Oil for frying

Avocado

2 tablespoons Salsa

1 tablespoon Sour Cream

1-2 teaspoon Garlic Salt

1 teaspoon Lemon Juice

INSTRUCTIONS:

Peel and devein the shrimp. Rinse shrimp. Chop in to small bite size pieces.

Cook the rice. Add salsa to the rice and mix together.

Place the rice and salsa into a medium frying pan. Chop the yellow and orange peppers, serrano pepper and green onion. Place them in the pan. Drain the pinto beans, reserving the juice. Add 2 tablespoons of the juice, the yellow onion, chipotle seasoning and shrimp. Cook for 2-3 minutes until shrimp is done.

To wrap the mix in a egg roll wrapper:
1. Place the egg roll wrapper in a diagonal direction, place cheese in the middle of the wrapper.
2. Add shrimp mix to top of cheese.
3. Add more cheese to the top of the mix.
4. Use a paint brush, that is only used for cooking, to spread a thin line of water around the edges of the wrapper.
5. Pull the left and right sides of the wrapper to the center of the wrapper.
6. Bring up the bottom of the wrapper and tuck it over the filling.
7. Roll the egg roll up towards the top and secure the tip of the egg roll wrapper on the egg roll.
8. Continue to fill all egg rolls. Refrigerate until ready to use.

Fry the egg rolls in a pan filled half way with oil. Bring oil to 325 degrees. Fry until brown. Drain on paper towels.

Sunday, February 5, 2017

Valentine's Day is right around the corner, and with it comes the usual questions about how to celebrate. Should you eat out? Which restaurant should you choose? How much should you spend? This year make it easy and celebrate at home with a meal you won't soon forget! Surf and Turf for Two! It's easier than you think! One of the easiest parts of preparing this meal is the fact that the shrimp is almost all prep, with 2-3 minutes of cooking, and the steak can be cooked on the grill, which you probably know how to do already. If it is too cold to be outside grilling, cook it in a pan on your stove. The sides take care of themselves. Plus, you will have great leftovers!

Surf and Turf for Two

(printable recipe at end of post)

1 Beef Round London Broil 2.24 lbs

Zesty Italian Dressing

A-1

16-20 ct Uncooked Shrimp

Shrimp Boil Oil

Cocktail Sauce

2 Lemon Wedges

Fresh Mushrooms

2-3 Onion Slices

Various Small Potatoes

Fresh Broccoli

Begin by marinating your steak. Pour equal parts of dressing and A1 on to the top of your steak.

Use two forks and continuously pierce the top of the meat with the forks. Flip the meat over and do the same to the other side. This takes a little time, but it is worth it for the great flavor. Don't be afraid of over doing stabbing the meat. This can be done early in the day, then just wrapped and refrigerated until you are ready to cook.

You can prepare your shrimp earlier in the day also. The first thing to do peel the shrimp. I set the shrimp in a bowl, and let the cold water run over it as I peel all the the shrimp. Then I go back and devein the shrimp. Even if the shrimp is advertised as deveined, I like to devein the inner side of the shrimp also. It is not necessary, it's just a thing I do, and it's up to you. Once done, you can cook it right away because you are making cocktail shrimp.

Boil water in a pan that is large enough for all the shrimp.. Follow the directions on the bottle of shrimp boil, but it will probably tell you to boil the water, then once boiling, add the shrimp boil oil and then the shrimp. It will only cook for about 2-3 minutes. Don't overcook it. It will be too tough and chewy.

As you pour the shrimp into the colander let cold water run over the shrimp. Have a water bath ready. Fill a big bowl half way with ice, add the shrimp and cover with more ice. Add water to the bowl, and let the ice chill the shrimp completely.

About 30 minutes before you want to eat, boil water for your potatoes, and cook them until you can pierce them to the center. Saute the mushrooms and onion slices, in a frying pan with butter. Cook the broccoli.

As your sides are coming together, get you meat on the grill. I like to flip the meat over every 2-3 minutes for a total time of 15 minutes for medium rare. I use a timer to do this because I am easily distracted by others.

Slice down some of your steak before you plate it. It makes it so easy to serve.

Prepare 2 little bowls with cocktail sauce and a lemon wedge, and place some shrimp around the edges.

Place the steak, the potatoes, and the vegetables on the main plate. Don't forget the broccoli like I did.! I even mentioned to my husband that I should have made something green for the plate, and it still did not dawn on me that the broccoli was still on the stove. I found it after dinner. It was fine, and I used it for soup the next day!

Thanks for joining me today! Scroll down a little and you will find more tasty recipes from the Sunday Supper family.Thank you to Candace, from Authentically Candace for hosting today!

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here:

Author: The Freshman Cookprint recipe

Surf & Turf for Two

INGREDIENTS:

1 Beef Round London Broil 2.24 lbs

Zesty Italian Dressing

A-1

16-20 ct Uncooked Shrimp

Shrimp Boil Oil

Cocktail Sauce

2 Lemon Wedges

Fresh Mushrooms

2-3 Onion Slices

Various Small Potatoes

Fresh Broccoli

INSTRUCTIONS:

Begin by marinating your steak. Pour equal parts of dressing and A1 on to the top of your steak.

Use two forks and continuously pierce the top of the meat with the forks. Flip the meat over and do the same to the other side. This takes a little time, but it is worth it for the great flavor. Don't be afraid of over doing stabbing the meat. This can be done early in the day, then just wrapped and refrigerated until you are ready to cook.

You can prepare your shrimp earlier in the day also. The first thing to do peel the shrimp. I set the shrimp in a bowl, and let the cold water run over it as I peel all the the shrimp. Then I go back and devein the shrimp. Even if the shrimp is advertised as deveined, I like to devein the inner side of the shrimp also. It is not necessary, it's just a thing I do, and it's up to you. Once done, you can cook it right away because you are making cocktail shrimp.

Boil water in a pan that is large enough for all the shrimp.. Follow the directions on the bottle of shrimp boil, but it will probably tell you to boil the water, then once boiling, add the shrimp boil oil and then the shrimp. It will only cook for about 2-3 minutes. Don't overcook it. It will be too tough and chewy.
As you pour the shrimp into the colander let cold water run over the shrimp. Have a water bath ready. Fill a big bowl half way with ice, add the shrimp and cover with more ice. Add water to the bowl, and let the ice chill the shrimp completely.

About 30 minutes before you want to eat, boil water for your potatoes, and cook them until you can pierce them to the center. Saute the mushrooms and onion slices, in a frying pan with butter. Cook the broccoli.

As your sides are coming together, get you meat on the grill. I like to flip the meat over every 2-3 minutes for a total time of 15 minutes for medium rare. I use a timer to do this because I am easily distracted by others.

Slice down some of your steak before you plate it. It makes it so easy to serve.

Prepare 2 little bowls with cocktail sauce and a lemon wedge, and place some shrimp around the edges.

Place the steak, the potatoes, and the vegetables on the main plate. Enjoy!

Friday, February 3, 2017

It's time for the "Big Game" and that means lots of food, drinks, and fun. Oh yeah....and some football! To help you celebrate I made these Bacon Cheese Pops! They are so good! They are kind of like your own little cheese ball, all to yourself. Plus they are cute! I used straws, that I cut in half, for my sticks. That way you can make them with team colors to show your spirit! I used an Herb and Spices Cream Cheese Spread, but if you have a favorite, use it!These Bacon Cheese Pops are based on a recipe from my favorite grocery, Lowes Foods, with some small changes. Make these a day ahead of the game and be sure to refrigerate them!

Cook and chop bacon. To get the necessary 2 ounces you will need to cook pieces of raw bacon. You could also use bacon bits.

Chop pecans. If you buy them in the 2 1/4 oz. package, you still need to chop them smaller. They should be as small as the bacon bits.

Mix the bacon and pecans together in a bowl. Use a small scoop to form the cheese spread into balls. Roll the cheese ball into the bacon and nuts mix. You will have to help the pecans and bacon stick to the cheese. Patting the mix on helps it to stay.

I used straws for my sticks. Cut them in half for the appropriate size. Refrigerate the balls until you are ready to serve. I used this basket to make sure they did not flat. You could also place the straws in rice so they are elevated.

Serve on a platter with crackers.

Thanks for stopping by today! Enjoy the Big Game!

yield: 18-20 pops Author: The Freshman Cookprint recipe

Bacon Cheese Pops

INGREDIENTS:

1 tub Herbs and Spices Cream Cheese Spread

2 ounces chopped Bacon

2 1/4 ounces chopped Pecans

Various Crackers

Sticks to place in pops

INSTRUCTIONS:

Cook and chop bacon. To get the necessary 2 ounces you will need to cook pieces of raw bacon. You could also use bacon bits.

Chop pecans. If you buy them in the 2 1/4 oz. package, you still need to chop them smaller. They should be as small as the bacon bits.

Mix the bacon and pecans together in a bowl. Use a small scoop to form the cheese spread into balls. Roll the cheese ball into the bacon and nuts mix. You will have to help the pecans and bacon stick to the cheese. Patting the mix on helps it to stay.

I used straws for my sticks. Cut them in half for the appropriate size. Refrigerate the balls until you are ready to serve. I used this basket to make sure they did not flat. You could also place the straws in rice so they are elevated.

Wednesday, February 1, 2017

When it comes to the Super Bowl, I am not really that interested. But, when it comes to the food being served at a Super Bowl Party, I am 100% in the zone! I love all the cute, tasty theme foods, and that goes for this Touchdown Dip! It is very similar to my 7 layer Dip that I have been making for years, but there are a few differences. The ingredients in this dip are combined together, and spread into the bowl. So simple! Make it the day ahead of time and that makes it easy! So it is easy and simple! It also tastes fantastic served with tortilla chips! Dress it up to look like footballs with some sour cream!

Drain the salsa using a small holed colander. Add the salsa to the mix. Too much of the salsa juice will make the dip too watery.

Add the salsa and sour cream to the mix.

Chop the entire avocado in to small bite size pieces.

Whip cream cheese with mixer.

Add avocado, cream cheese and shredded cheese to the mix. Mix all together with spatula or spoon.

Spoon dip into serving bowls. Refrigerate until ready to serve. Before serving, use a pastry bag filled with the rest of the sour cream, and a Wilton #10 and #3 tip to decorate the dip to look like a football. Serve with tortilla chips! Enjoy the game and have fun!

INSTRUCTIONS:

Drain the salsa using a small holed colander. Add the salsa to the mix. Too much of the salsa juice will make the dip too watery.

Add the salsa and sour cream to the mix.

Chop the entire avocado into small bite size pieces.

Whip cream cheese with mixer.

Add avocado, cream cheese and shredded cheese to the mix. Mix all together with spatula or spoon.

Spoon dip into serving bowls. Refrigerate until ready to serve. Before serving, use a pastry bag filled with the rest of the sour cream, and a Wilton #10 and #3 tip to decorate the dip to look like a football. Serve with tortilla chips!